There’s nothing better to accompany a homemade Asian style meal than fake-away Egg Fried Rice; and when you add in peas, you get your carb + vegetable side dish all in one! This rice dish is easy to make and suitable for the whole family to enjoy.
As well as adding peas and egg into this rice, I add a little soy sauce and a bunch of spring onions, cranking the flavour up and giving the rice a little extra texture. If you have a weaning baby or toddler and are wondering how to adapt this recipe for your family, see here >
The Stars of my Egg Fried Rice with Peas
The Rice
Use basmati rice if you have it, otherwise white long grain will do. Where possible, soak it for up to 2 hours before you are ready to cook. Then rinse several times until the water is pretty much clear. Soaking and rinsing the rice will help to cleanse it of arsenic, which is unhealthy to eat. If you have no time to soak the rice, I would recommend giving it a very good rinse.
The Eggs
Use two large fresh eggs, crack them into a bowl and beat by hand before you add them to the pan. When you first add the egg into the pan, make sure you stir quickly and then add in more rice as quickly as you can, stirring well immediately. Use your cooking spoon to break up any large chunks of egg.
The Peas
I prefer to use Petit Pois for this rice because they are smaller, but garden peas are fine to use too. You’ll need to defrost them in a small bowl of hot water from the kettle before you start to cook, then drain.
The Spring Onions
Pretty thinly slice the white and light green parts of a bunch of spring onions. These are going to give the Egg Fried Rice extra flavour as well as a little crunch. Adding them into the rice during cooking ensures the flavour is balanced and they won’t be overpowering for younger children.
The Soy Sauce
I add just one tablespoon of soy sauce to the rice during the stir-fry step. You can use reduced salt soy, especially if you are eating with a weaning baby or toddler.
Making my Egg Fried Rice with Peas
Watch me make my Egg Fried Rice with Peas step-by-step here, before or as you cook or jump straight down to the recipe.
Prep Ahead
If you want to get a jump on this Egg Fried Rice with Peas earlier in the day, you can prep the eggs and spring onions in advance, cover the bowls and refrigerate. The rice can be left to soak in the morning. You can also leave the peas to defrost in a covered bowl in the fridge instead of adding in hot water to them just before you cook.
Kids Cook Too
Have younger children help with cracking the eggs and beating them with a fork. The easiest way for younger children to crack eggs is to hit them gently on the kitchen worktop a couple times. Make sure they wash their hands well after.
My Egg Fried Rice with Peas Pairs Perfectly With…
Storing my Egg Fried Rice with Peas
If you want to store or freeze cooked rice, be sure to cool it down as quickly as possible, and check it regularly. Dividing it into smaller portions is best, then once cooled, quickly cover and refrigerate or freeze it. And bear in mind, small amounts of rice can cool very quickly.
Rice contains spores of a type of harmful bacteria that doesn’t always get killed through the reheating process. If you leave rice at room temperature, the spores can multiply and produce toxins that cause food poisoning and reheating will not kill these. Aim to chill or freeze rice within one hour of allowing it to cool. You should only keep rice for 24 hours in the fridge once cooked.
When you reheat rice in the microwave, stir halfway through and ensure it is steaming hot before serving. You can read more about rice safety on the UK’s government food website.
For more on safe food storage and reheating read here >
Diet Details
My Egg Fried Rice with Peas is gluten and nut-free.
Making My Egg Fried Rice with Peas Suitable for Baby Weaning
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak this Egg Fried Rice with Peas recipe for sharing with a weaning baby or toddler, to help make it easier for you to eat together as a family.
Hold off on adding the salt if you are sharing this rice with a baby or toddler. You can also switch to reduced-salt soy sauce. You’ll need to make sure the egg is well cooked.
BABY-LED WEANING
For babies between 6-9 months, you can smash down the peas with the back of a fork.
SPOON FEEDING
6 MONTHS
You can add a little rice to baby’s protein when you blend their serving. You may need to add a little of the meals sauce or some warm boiled water to loosen.
7- 9 MONTHS
Smash down the peas with the back of a fork and stir-thru some of this rice into their finely chopped protein.
10-12 MONTHS
You can stir through some of this rice into baby’s chopped protein.
1 YEAR +
Serve this rice as is!
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook. For more info on how I keep my family meals suitable for baby weaning, read here >
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EGG FRIED RICE WITH PEAS
Equipment
- Scales / measuring cups
- Wok or large frying pan
- 2 x forks
Ingredients
- 350 g basmati rice soaked and washed
- 1 teaspoon olive oil
- Salt to taste
- Knob of butter
- 2 eggs lightly beaten
- 150 g frozen petits pois peas
- 1 tablespoon soy sauce
- Bunch of spring onions white & light green parts thinly sliced
Instructions
- Soak your rice for as long as you can, ideally 1-2 hours. Then rinse it several times using a sieve, you want the water to be pretty clear.
- When you are ready to cook, fill and boil the kettle. Tip the drained rice into a medium-large saucepan, over a medium hob ring and fill with the just boiled water. Turn the heat up to maximum, give it a stir and cover. Cook for 5 minutes, allowing it to bubble.
- Then, drain the rice over a sieve in the sink for around 30 seconds. Then tip it back into the pan and return it to the stove. Turn the heat down to low and add in the oil and salt, then stir using a fork. Cover with the lid and cook for 10 minutes. Once done, fluff up the rice throughout the pan using a fork. Then keep covered until ready to use, it will stay hot for around 30 mins.
- While that’s cooking, boil some more water in the kettle and add it to a bowl with the frozen peas and leave to defrost.
- In a wok ideally, or large frying pan, melt a knob of butter over a medium heat, swirling it round the pan once melted.
- Then add in a large spoonful of rice, pour in the egg and stir quickly for a few seconds. Then quickly add in some more rice and stir well. Then add in the rest of the rice, stirring the egg through and breaking up any chunks with the spoon.
- Lastly, drain the peas and add them in, followed by the spring onions and soy sauce. Stir fry for 3 minutes.
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